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Eggs Benedict – Cali Style

Eggs Benedict – Cali Style

Eggs Benedict – Cali Style. Californians put avocados on everything and label it ‘California style’. I wonder if there’s a ‘California style’ guacamole…

I made this one day because of a craving of tomatoes, eggs and avocados. And I love butter. And avocados tastes like butter. And hollandaise sauce has LOTS of butter. Mmmm…butter.  Great to serve for a weekend brunch sometime.

Of course, this time you can see I’m cheating – I’m using a powder packet of Hollandaise. Sure, everything is better with homemade ingredients, but I just didn’t feel like it. OK??

Eggs Benedict  – Cali Style (serves 2-4)

printable recipe


  • 1 avocado, sliced
  • 1 tomato, sliced to fit each muffin
  • 2 English muffins, sliced in half
  • 4 eggs
  • 1/2 tsp. vinegar
  • salt
  • pepper

* To make Hollandaise sauce, follow the directions on the packet, or for homemade sauce, go here.



To slice an avocado in half, run the knife vertically around the entire fruit.


Pull it apart.


Using a little pressure, tap the knife into the pit to remove it.



Using a small knife (or in my case, a mini cheese spreader) gently loosen the sides of the flesh from the skin.


Don’t mind the cuts I already made, I got a little ahead of myself.


Flip upside down and squeeze. The flesh should come out easily. Slice thinly.


Slice tomatoes into 4 thin slices. Smear a little bit of extra avocado onto each muffin to prevent the tomatoes from sliding off later.  Salt the tomato and place onto each muffin.


In a toaster oven, or regular oven, toast for 5 minutes. Then set to broil for 2 minutes.


To poach an egg, fill a medium sized pot with 1/3 water.  Add a 1/2 tsp. of vinegar.  The vinegar will help make the poached egg more solid. Heat the water just BEFORE it hits the boiling point.  It should be steaming and just about to boil.  Using a slotted spoon, swirl the water making a slow circular pattern. Crack one egg into a cup, and carefully pour the egg into the cyclone.


Use your slotted spoon to stir the water gently in a circular motion, but not too fast. This will help the egg retain it’s shape when being poached.


Stir for 45 seconds, and scoop the egg out into a dish.  Repeat.


Assemble your Benedicts. Place avocado slices on top of the tomato, add poached egg on top.


Generously drizzle Hollandaise sauce. Salt and pepper to taste. Sprinkle parsley on top (optional).


My husband asked me if I was done taking pictures, like, 6 times. Of course, as I hurried I ruined my perfect picture by wrecking the last poached egg.  See the yolk ooze out? Oh well.


As you can see, he was happily eating the evidence of my mistake.


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